Sweet and Tangy Lemon Pickle

To make Sweet and Tangy Lemon Pickle, start by cutting 1 kg of lemons into small pieces and mixing them with salt and turmeric in a deep bowl. Dry roast fennel and fenugreek seeds, grind them, and set aside. Steam the lemon mixture for 15-20 minutes, then let it cool. Add sugar, Kashmiri red chili powder, ground spices, and black salt, and mix well. Finally, heat oil and combine it with the lemon mixture before transferring it to a sterilized jar. Let it sit for a few days before enjoying!

Yes, this Sweet and Tangy Lemon Pickle is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals. Just ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char.

If you don't have Kashmiri red chili powder, you can substitute it with regular red chili powder or paprika for a milder flavor. Adjust the quantity based on your heat preference, as Kashmiri chili powder is known for its vibrant color and mild heat.

To store Sweet and Tangy Lemon Pickle, transfer it to a sterilized jar and keep it in a cool, dark place. For optimal flavor, let it sit for a few days before using. Once opened, store it in the refrigerator to maintain freshness, and it can last for several months.

Sweet and Tangy Lemon Pickle pairs wonderfully with a variety of dishes. It complements Indian meals, especially rice and dal, and can also enhance the flavor of sandwiches, wraps, or grilled meats. Use it as a condiment to add a sweet and tangy kick to your meals!